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Red Wine Braised Short Ribs: Fall-Off-The-Bone Comfort

Close-up of two tender braised short ribs covered in rich sauce, served over yellow polenta and garnished with parsley.
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Follow this straightforward recipe to make incredibly tender, fall-off-the-bone beef short ribs slow-cooked in a rich red wine sauce using a Dutch oven. This is the ultimate comfort food dinner.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Pat the short ribs dry with paper towels and season them generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. Add the beef broth, thyme sprigs, and bay leaf. The liquid should mostly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with its lid.
  8. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the short ribs from the pot. Skim any excess fat from the surface of the braising liquid. If you prefer a thicker sauce, simmer the liquid on the stovetop until it reduces to your desired consistency.
  10. Taste the sauce and adjust seasoning if needed. Return the short ribs to the sauce to reheat before serving.

Notes

  • For the best flavor, sear the short ribs in batches so they brown properly instead of steaming.
  • You can prepare this dish a day ahead; the flavor deepens overnight. Reheat gently on the stovetop or in the oven.
  • Serve these tender beef short ribs over creamy mashed potatoes or polenta to soak up the rich sauce.

Nutrition

Find it online: https://littlekitchendiary.com/braised-short-ribs-recipe-easy-tender-beef/